Tomato Chutney

Almost every cook has their tomato chutney recipe..although the ingredients are obvious, there are very subtele nuances that alter the taste of the chutney. This one is my all time favorite. Like all things made the traditional way..this would taste best when ground in an ammi kal – a grinder made of stone…I wish I had a picture..I should take pictures the next time I visit India. The best bet with the modern gadgets you have at home, would be the food processor, coss it would make it sorta coarse textured. Or if using a blender, keep it on the coarse side by pulsing to grind.

3 tomatoes
1/2 cup shallots
2 garlic cloves
4 red chillies
1 tsp oil
1 tsp urad dal
1 tsp channa dal
1 tbsp fried gram/pottu kadalai
2 tbsp grated coconut
a pinch of tamarind
a pinch of salt

1 tsp oil
1 tsp mustard
1 tsp urad dal
a sprig curry leaves

Heat oil in a pan over medium heat, add the urad dal and channa dal. Fry until it turns golden brown. Add the red chillies and let it infuse the oil. Add the shallots and garlic, and saute until slightly golden. Add the tomatoes and fry until slightly soft, it will give out a lot of moisture. Add in the tamarind, it will absorb some of the moisture. Add the coconut and fry. Add the fried gram dal. Let it cool and grind to a coarse paste.

Make the tadka by heating oil…splutter mustard and add the urad dal and the curry leaves. Add this to the chutney. Serve with idly or dosa.

Verdict: This is a great accompaniment with idly or dosa. Make sure you don’t leave the tamarind out…it adds great flavor. You may susbstitute a little bit of onion for the shallots…but it would be a compromise on flavor. 🙂 Try it with chips as a dip, its wonderful.

Sending this to ‘Complete my Thali – Chutney’ event.

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